Seafood Risotto

Name: Seafood Risotto
Cuisine: Europe, Italian
Ingredients: 1 , onion, unpeeled and quartered through the root end; 1 , carrot, cut into 2-inch lengths; 10 , black peppercorns; 2 , bay leaves; 1/2 teaspoon, salt; , Shells from 1/2 pound of shrimp (see below); 2 cups, bottled clam juice; 1 (14.5-ounce) can, diced tomatoes, drained; 5 tablespoons, unsalted butter; 1 , onion, diced fine; , Salt; 2 cups, Arborio rice; Small pinch, saffron threads; 1 cup, dry white wine; 1/2 pound, small shrimp (about 40 per pound), shells (including tails) removed and reserved; 1/2 pound, small bay scallops; 1/2 pound, squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole; 1/4 cup, roughly chopped fresh basil leaves; , Ground black pepper

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Rice

Seafood risotto is a special-occasion dish—a glamorous mix of flavors, shapes, and textures against a lush backdrop of creamy Arborio rice. With a wide array of seafood options to choose from, the preparation can easily become a three-ring circus, so we decide to set some limits.

SERVES 6 as a main course

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